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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems. | 2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. | 3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. | 4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. | 5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well. | 6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight. | 7. Preheat the oven to 350 degrees F. | 8. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	6	pounds		2420.8055	0.0	538.5612	13.6
butter	1	teaspoon	unsalted	28.5	1.3095	0.8905	2.4
chorizo sausage	1 1/2	1/2	crumbled	193.4888	0.7909999999999999	10.2485	16.2743
yellow onion	1	cup	chopped	114.84	6.8382	0.8265	9.396
red bell pepper	1/2	cup	chopped sweet	2420.8055	0.0	538.5612	13.6
garlic clove	4	teaspoons	minced	16.688	3.7027	0.7123	0.055999999999999994
chili powder	4	teaspoons		30.456	5.3676	1.4537	1.5422
corn tortilla	5		quartered	-	-	-	-
egg	10			715.0	3.6	62.8	47.55
half	3	cups		-	-	-	-
red pepper sauce	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
green onion	1/2	cup		9.585	2.0377	0.3444	0.1668
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
monterey jack pepper cheese	1 1/2	1/2	grated	2420.8055	0.0	538.5612	13.6
cheddar	1 1/2	cups	grated	799.92	6.1182	45.2826	65.9538
cream			sour	-	-	-	-
picante sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.